Stewed loofah with mussel and fungus
My father pulled his tooth today. Because he was afraid of eating hard things that would hit the wound, I made the following dish-mussel fungus and towel gourd. This is the first time I made it, but I didn't expect it to taste so good ~ My father didn't feel the pain when he had extracted his teeth. Hehe ~
Recipe Recommendations
- black fungus 5 pink
- mussels 20 grains
- loofah 2 pieces
- salt 1 teaspoon
- chicken powder 1 teaspoon
- black pepper appropriate amount
- soy sauce appropriate amount
- rice wine appropriate amount
- salty and fresh
- braised
- ten minutes
- simple
Steps for Stewed loofah with mussel and fungus
1
Soak and wash the black fungus, then chop it.
2
Soak mussels for a while, wash them, and chop them up.
3
Peel the towel gourd and cut it into dices.
4
Pour appropriate amount of edible oil into the pan, add chopped black fungus, add salt and chicken powder, stir fry, then add appropriate amount of water, cover the lid and cook until boiling.
5
Then add chopped mussels, black pepper powder and rice wine (to eliminate the fishy smell of mussels) and continue to simmer.
6
After cooking for about 15 minutes, add in the shredded loofah and stir fry.
7
Finally, add a little light soy sauce and stir-fry until the loofah turns green.Stewed loofah with mussel and fungus Make Tips
The loofah is very tender, so it should not be boiled for a long time. Add it last, stir fry, and serve when it turns green and soft.